Ingredients
4 Eggs
100 grams Dark Chocolate
110 grams Unsalted Butter
100 grams Sugar
50 grams All-purpose Flour
Method
Sources
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dataset
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Gathered
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Separate 2 of the eggs and set the whites aside for another use (or discard them). Melt chocolate and butter together in a saucepan on low heat. Combine the 2 whole eggs and the yolks of the two separated eggs with the sugar in a large bowl. Whisk until the sugar has dissolved completely. Pass the flour through a sieve and add it to the egg-sugar mixture. Very slowly add in the chocolate and butter mixture. Mix well. Preheat the oven to 410°F/210°C. Grab a cupcake pan and line 8 of the holes with cupcake liners. Spoon mixture in (go about 3/4 of the way up). Bake for 8-10 minutes. A perfect moelleux is completely set on the outside (able to manipulate it and take it out of the cupcake liner), but still runny on the inside. Once you cut into it, some of the chocolate-y goodness should come running out. You don't want it to be too runny, but you definitely don't want the center part to be set either. To fully enjoy, serve while still warm: 1 each on a plate with some vanilla ice cream and some fresh fruit.